Indian Inspired Potato and Coconut Curry with Sambal and Mint Chutney

Indian spiced potato and coconut curry with sambal and mint chutney
Prep in Prep in:
15 mins
Cook in Cook in:
25 mins
Serves Serves:
4
Per Serving %RI
KCAL 568 28%
Fat 26g 37%
Sat Fat 20.2 101%
Salt <0.01% 3%
Sugar 35.2g 39%

Method

This beautifully flavoured Indian inspired recipe has a wealth of classic spices which are soothed by the presence of coconut milk and mint chutney. The recipe also guides you through the process of creating the chutney and sambal.

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  1. To prepare the sambal, blend all the ingredients together in a blender or food processor and set aside.
  2. For the chutney, coarsely blend the ingredients together in a clean blender or food processor and set aside.
  3. Blend the onion, garlic, ginger and chillies in a clean blender.  Heat a heavy saucepan with the oil and fry the blended onion mix gently for two to three minutes until soft. Add the curry powder or paste and cook for a further minute.
  4. Add the potatoes, coriander and tamarind, stir well and pour in the coconut milk. Bring to the boil, reduce the heat and simmer for 15 minutes
  5. Garnish with the coriander leaves and serve with some poppadum, the sambal and chutney.

Ingredients

Ingredients:

300g new potatoes, halved

1 onion

2 garlic cloves, peeled

1 x 2.5cm piece fresh root ginger, peeled

2 green chillies

2 tablespoons coconut oil

3 tablespoons curry powder or paste

1 tablespoon garam masala

Small bunch freshly chopped coriander (stems as well)

1 tablespoon prepared tamarind paste

1 x 400g can reduced fat coconut milk

Extra fresh coriander leaves, to garnish

 

For the sambal:

6 tablespoons desiccated coconut

1 shallot, peeled

½ teaspoon ground ginger

1 teaspoon ground cumin

1 teaspoon ground coriander

1 teaspoon dried chilli flakes

 

For the chutney:

1 bunch of fresh mint leaves

1 garlic clove

1 shallot, peeled

1 teaspoon vinegar

1 teaspoon sugar, xylitol or date syrup

Ingredients: 300g new potatoes, halved 1 onion 2 garlic cloves, peeled 1 x 2.5cm piece fresh root ginger, peeled 2 green chillies 2 tablespoons coconut oil 3 tablespoons curry powder or paste 1 tablespoon garam masala Small bunch freshly chopped coriander (stems as well) 1 tablespoon prepared tamarind paste 1 x 400g can reduced fat coconut milk Extra fresh coriander leaves, to garnish   For the sambal: 6 tablespoons desiccated coconut 1 shallot, peeled ½ teaspoon ground ginger 1 teaspoon ground cumin 1 teaspoon ground coriander 1 teaspoon dried chilli flakes   For the chutney: 1 bunch of fresh mint leaves 1 garlic clove 1 shallot, peeled 1 teaspoon vinegar 1 teaspoon sugar, xylitol or date syrup

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